2 carrots, peeled and cut into rounds

2 branches celery, sliced

1 onion, finely chopped

2 cloves garlic, finely chopped

2 tablespoons (30 ml) butter

1 tablespoon (15 ml) lemon juice

7 cups (1.75 litres) chicken broth

1 1/2 cups (375 ml) wide egg noodles

2 cups (500 ml) diced cooked chicken

1/4 cup (60 ml) chopped flat-leaf parsley

Salt and pepper

In a large saucepan over medium heat, soften the vegetables in the butter. Season with salt and pepper. Deglaze with the lemon juice and add the broth. Bring to a boil, reduce the heat and simmer gently until the vegetables are al dente, about 10 minutes. Add the noodles and simmer until tender, about 5 minutes. Add the chicken and parsley. When the chicken is heated through, adjust the seasoning and serve.

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